Sauce preparation



consists essentially in degrading soy been prowithout utilizing the. slow process of enyzmatic [TED STATES OFHCE SAUCE PREPARATION liideko Murata, Honolulu, Territory of Hawaii, assignor to King Shoyu Company, Honolulu, Hawaii, a. partnership of Hawaii No Drawing. Application January 20, 1947, Serial No. 723,213

15 Claims. (Cl. 99-145) This invention relates to sauce preparation and Further and additional objects will appear more particularly to a process for the producfrom the following description and the accomtion of shoyu, a Japanese type soy sauce. panying claims.

The old process for making shoyu soy sauce I have now discovered that an excellent soy that-has been used for centuries in the Orient sauce may be prepared from vegetable proteins teins by enzymes produced by micro-organisms, degradation. In accordance with this invention, particularly those enzymes produced by molds of an excellent base for a soy sauce can readily be the Aspergillus type. The product contains a prepared by the rapid breakdown or hydrolysis high concentration of salt which is employed to of vegetable proteins at elevated temperatures impart a desired flavor and which, in addition, by means of strong mineral acids. It has been is present in the substance undergoing enzymatic found that the rapid hydrolysis of soy bean prodegradation in order to inhibit the growth of untein by mineral acids, such as hydrochloric acid, desirable micro-organisms, such as bacteria, durat elevated temperature results in a product having the process. As generally practiced, the old ing similar composition and taste characteristics prior art process comprises mixing crushed to soy made by the old processes. The product ground soy beans with smaller quantities of comprises a mixture of amino acids, one of the crushed roasted grains, such as barley or wheat. more importantpf which is glutamic acid. Also Water is then added in amounts from two to five it has been found that other vegetable proteins,

times the mass of the mixture and common salt such as the proteins of wheat or corn, result, is added to form an aqueous medium containupon mineral acid hydrolysis at elevated teming some 10% salt in solution. The resulting peratur s. in a s milar comp sition ut havin medium is then inoculated with a, mold enzyme somewhat different taste characteristics. HOW- mixture and enzymatic degradation of the proever, in accordanfle with One embodiment of this tein is allowed to take place slowly over a period invention, it has been discovered that soy bean of some ths or years until t proteins have protein in combination with another vegetable been hydrolyzed to the amino acids responsible P t Such as Zein Wheat t ay b for the flavor of the soy sauce. Normally six hydrolyzed w t a St o mineral c d, c as months to three years are required to produce a hydrochloric acid, at elevated temperatures to u t product. 3g obtain a mixture of amino acids which on con- It is one obje t of t invention to provide trolled neutralization gives a base entirely equivprocess for the production of a soy sauce which alent to that of fermented Y- By the Subseay be carried out in a f w days quentaddition of salt and caramel and/or other A further object of this invention is the proviflavormg and coloring agents there is plflduced ion of a rapid and inexpensive process for the Sauce 0f the shoyu type having Propertles a f t f Soy Sauce tirely analogous to that produced by the older I .I A further object of invention is the pro methOdS. new requires Only four vision of a process for the rapid production of to five days for completion in contrast to the a soy sauce that is comparable m taste and older fermentation methods which require weeks,

composition to that produced by the older meth-' 40 months even years to completeods requiring a considerably longer period to For a more complete understanding of this complete invention, reference will now be made to one A still further object of this invention is the example for carrying out this process:

production of shoyu, a Japanese type soy sauce, Example by a method utilizing close chemical controls of reactions and reactants to produce a standard- A quantity of soy beans was softened by soakized product in contrast with the old natural ing overnight in warm water and a quantity of fermentation processes which are subject to gluten was separately prepared from wheat flour little control and produce a product exceedingly by kneading the flour in flowing water in order variable in composition. to remove the starch. Into a flask of six liters A still further object of this invention is the capacity there was placed three pounds of the preparation of a soy sauce by a rapid and inwet softened soy beans and 7 pounds of wet expensive method'which may be readily congluten. Thereafter three pounds of 20 Baum trolled to produce a product having the desired hydrochloric acid were added. The acidified flavor. medium was then refluxed with a return conspoil the taste provide a product acteristics and to further to concentrate the sauce,

denser to prevent loss or sixhoursinordercompletelytohydrolyzethe proteins contained in'the soybeans and the wheat gluten. The mixture was then neutralized withcausticsodatoapHva-lueotabout55 and the hot liquor filtered. Suflicient water was added to provide a diluted filtrate'havlns a specific gravity of about 18 Baum. To this diluted nitrate was then added an equal quantity of 18 Baum solution of sodium chloride. Caramel was added to impart the flavor desired and the resulting sauce was boiled ior about one hour in an open kettle. (During this boiling the mixture may concentrate to between 19 and 24 Baum.) The boiled mixture is then allowed to stand for three days and filtered. The resulting filtrate is the desired soy' sauce 01 the shoyu type ready for use.

It is understood that the foregoing example may be subjected to many modifications without the spirit and scope of the pres- For example, the amount of gluten employed in the given example may vary from about 7 to about 9 parts by weight and the amount of soy beans from about two to about three parts by weight in order to provide a final product having the desired chemical composition and taste characteristics. speaking, the acid hydrolysis will becomplete after boiling the protein mixture for a period of six hours. However, it has been found that the time of boiling may vary from three to eight hours depending upon the materials used and concentrations. Boiling for a period in excess of eight hours is usually unnecessary and may adversely aiIect the taste of the desired product.

In the specific example given, the hydrolysate was neutralized with caustic of about 5.5. However, other alkaline materials may be used. Caustic soda is preferred, but if desired, sodium carbonate or sodium bicarbonate may be employed. Other alkaline reacting materials may be employed providing they do not of the product or form reaction products unsuitable in a food product. The final pH of the neutralized hydrolysate is preferably adjusted to range between 5.0 and 6.0 in order to having the desired taste charpermit the removal by filtration ofthe undesired insoluble matter. Prior to the addition of caramel or other flavoring agent, the specific gravity of the solution is preferably adjusted between 17 and 19 Baum by dilution of water and/ or the additionof salt.

In order to impart the desired flavor to the saline solution of-hydrolysate, the caramel or other flavoring agent is added and the sauce is boiled in an open kettle. This boiling serves thoroughly to incorporate the flavor of the caramel into the other-ingredients of the sauce and to assist in the further precipitation of undesirable constitucuts from the solution.

In the foregoing example a principal source of protein material other than wheat gluten may be used although wheat gluten is preferred. For example, zein from corn is particularly useful, or other grain proteins (from oats, barley or rye) may be entirely satisfactory for use. Also other vegetable proteins such as those derived from peanuts may be employed. The use of such other materials, however, tent the proportions of materials used and the actual conditions preparation. However, an

departing from ent invention.

important feature of this invention is that the may vary to some ex- 1iquidioraperlodo Generally soda to a pH value course, that the invention is not to vegetable protein, whether derived from wheat or corn and/or soy bean, is hydrolyzed by a strong mineral acid under controlled conditions to provide a product which may be further treated as indicated to produce a product having the same taste characteristics as the soy sauce produced by the old prior art methods. By the, uniform selection of protein reactants, a uniform product capable of standardization may readily be prepared.

While a particular embodiment oi. this invention is shown above, it will be understood, of be limited thereto, since many modifications may be made, and it is contemplated, therefore, by the appended claims, to cover any such modifications as fall within the true spirit and scope of this invention.

I claim? 1. A process for the production of a sauce which comprises preparing a mixture containing soy bean protein and another vegetable protein, adding a strong mineral an amount at least sufllcient to hydrolyze substantially completely said proteins, acidified mixture at the boiling temperature for a time suificient to hydrolyze substantially completely said proteins, neutralizing the resulting hydrolysate to a pH value between about 5.01 and about 6.0, filtering the resulting neutralized medium, adding salt and caramel to the filtrate,

concentrating the filtrate, and again filtering to produce the desired sauce.

2. The process recited in claim 1 wherein said other vegetable protein is wheat gluten.

3. The process recited in claim 1 wherein said other vegetable protein is zein.

4. A process for the production of a sauce which comprises preparing a mixture of watersoftened soy beans and another vegetable protein, adding a strong mineral acid to saidmixture in an amount at least sufficient to hydrolyze substantially completely said protein and the protein in said soy beans, boiling the acidified mixture under reflux for a period of between about three and about eight hours, neutralizing the resulting hydrolysate with an alkaline material to a pH value between about 5.0 and about 6.0, filtering the resulting medium, adding salt and caramel, concentrating to a Baum of between about 19 and 24, and filtering.

5. A process for the preparation of a sauce which comprises admixing water-softened soy beans and a vegetable protein, adding hydrochloric acid to the mixture in an amount sufiicient at least to hydrolyze substantially completely said protein and the protein in said soy beans, boiling the acidified mixture at between and C. under reflux for a period between about three and about eight hours, adjusting the acidity of the resulting hydrolysate with an alkaline reacting compound of sodium, to apH value between about 5.0 and about 6.0, filtering the hydrolysate, adjusting the specific gravity of the filtrate to between about 17 and about 19 Baum, adding an equal quantity of a sodium chloride solution of between about 17 and about 19 Baum' to said filtrate, adding caramel, thereafter boiling the mixture whereby it is concentrated to a specific gravity between about 19 and 24 Baum, allowing the concentrated mixture to stand for. a period, and finally filtering.

6. The process recited in claim 5 wherein said vegetable protein is wheat gluten.

acid to said mixture in heating said 'I. The process recited in claim 5 wherein said vegetable protein is zein.

8. The process alkaline reacting compound of sodium is sodium hydroxide.

9. The process recited in claim 5 wherein said alkaline reacting compound 01' sodium is a sodium carbonate.

10. In a process of preparing a sauce from a -soy bean protein and another vegetable protein 7 mixture, the step of substantially completely hydrolyzing in aqueous solution said protein mixture with a strong mineral acid under reflux conditionsr 11. In a process of mixture of a soy bean table protein mixture, the steps of substantially completely hydroiyzing said proteins with a strong mineral acid, adjusting the acidity of the hydrolysate with an alkaline compound to a pH between about 5.0 and about 6.0, and thereafter incorporating salt and a flavoring agent to the neutralized product.

12. The process recited in claim 11 wherein said mineral acid is hydrochloric acid and where in said alkaline compound is sodium hydroxide.

preparing a sauce from. a

13. The process recited in claim 5 wherein the amount of said vegetable protein is greater than the amount of soy beans in the initial mixture.

protein and another V886 recited in claim 5 wherein said i mixture subjected 14. The process recited in claim 1 wherein said other vegetable protein greater than said soy bean protein in the initial to acid hydrolysis.

15. A process for the production of a sauce base from water-softened wet soy beans and wet wheat gluten which comprises mixing between about two and about three parts by weight (wet basis) of water-softened soy beans and between about 7 and about 9 parts by weight (wet basis) 01' wheat gluten, said wheat gluten being free of substantial quantities of water-soluble starch normally present therein, and completely hydrolyzing said mixture with a mineral acid at an elevated temperature. 1 HIDEKO MURATA.

REFERENCES CITED The following references are of record in the :0 die of this patent:

NITED STATES PATENTS Date Feb. 1, 193a ispresent in an amount 

